SPAGHETTI AL LIMONE
This creamy yet bright lemon pasta, from the cookbook author Marlena Spieler, is simple, elegant and destined to become one of your favorite weeknight dishes. First, combine white wine with the zest of a lemon and reduce until syrupy. Add a generous amount of cream and allow to simmer until it thickens slightly. Toss the pasta with the sauce, a bit of pasta water and Parmesan cheese and stir to coat, adding pasta water if the sauce isn't coming together. Top with extra Parm if you so desire (we always do). If you need a bit more heft, consider topping the noodles with sautéed fish, shrimp or chicken.
Provided by The New York Times
Categories pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.
- Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
- Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.
- Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
- Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 12 grams, Carbohydrate 61 grams, Fat 31 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 18 grams, Sodium 501 milligrams, Sugar 4 grams, TransFat 0 grams
SPAGHETTI AL LIMONE
A combination of lemon zest and juice gives this dish tons of citrus flavor. The strips of thinly sliced zest add a welcome bright contrast to the rich sauce.
Provided by Molly Baz
Categories Bon Appétit Dinner Pasta Lemon Butter Parmesan Vegetarian Peanut Free Soy Free Tree Nut Free Kid-Friendly
Yield 4 servings
Number Of Ingredients 7
Steps:
- Using a vegetable peeler, remove two (2"-long) strips of lemon zest. Thinly slice each strip lengthwise into strands; set aside for serving. Finely grate remaining zest into a large Dutch oven or other heavy pot. Cut lemon in half and squeeze juice into a small bowl to yield 2 Tbsp.; set aside.
- Add cream to pot and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy. Remove from heat; cover to keep warm.
- Meanwhile, cook pasta in another large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
- Scoop out ¾ cup pasta cooking liquid and add to cream sauce. Return sauce to medium heat. Using tongs, transfer pasta to sauce and cook, tossing often and adding Parmesan a little at a time, until sauce is creamy, about 3 minutes. If sauce looks tight, add 1-2 Tbsp. more pasta cooking liquid. (Cream sauces tighten as they cool, so lean on the saucy side.) Stir in reserved lemon juice; season with salt.
- Divide pasta among bowls. Season with pepper and top with reserved lemon zest strands.
SPAGHETTI AL LIMONE: SPAGHETTI WITH LEMON SAUCE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the spaghetti in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook the spaghetti to 'al dente'.
- Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon juice and slowly drizzle in extra-virgin olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and Parmigiano cheese.
- When the spaghetti is 'al dente', drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with Parmigiano cheese, fresh parsley and lemon zest. Serve immediately.
MARCELLA HAZAN'S "PASTA AL LIMONE"
A deceptively simple, classic Mediterranean recipe from one of my fave chefs. Even better if you make fresh pasta, but dried pasta is super,too.
Provided by oaklandish
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, bring the cream and butter to a boil over medium-high heat.
- Add the lemon juice and the zest and reduce the volume by almost half.
- Remove from heat.
- Have your cooked and drained pasta (I like fettucine for this one -- ) ready to go.
- Add the pasta to your skillet with the sauce and toss to coat over medium heat.
- Add the cheese and toss for a few more seconds.
- Serve with additional cheese.
- Note: Marcella calls for the zest of 4 (!) lemons, but I thought it a bit over the top -- just me.
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PASTA AL LIMONE {PASTA WITH LEMON AND PARMESAN} – …
From wellplated.com
5/5 (19)Total Time 15 minsCategory Main CourseCalories 337 per serving
- Bring a medium pot of salted water to a boil—use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
- When the pasta is nearly done cooking, melt the Land O Lakes® Butter with Canola Oil in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn’t burn.
- IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles—it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn’t become watery).
- Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.
LEMON PASTA RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (400)Author Molly BazServings 4
- Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut lemon in half and squeeze out enough juice to yield 2 Tbsp. into a small bowl; set aside.
- Cook pasta in another large pot of boiling heavily salted water, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add cream to pot with lemon zest and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium-low. Whisk in butter 1 Tbsp. at a time until melted and sauce is creamy and emulsified. Remove from heat.
- Just before pasta is al dente, scoop out 1½ cups pasta cooking liquid. Add ¾ cup pasta cooking liquid to cream sauce and return to medium heat. Using tongs, transfer spaghetti to pot with sauce (it’s okay if a little water comes along with it). Cook, tossing often and adding Parmesan little by little, until cheese is melted and sauce is creamy, about 3 minutes. If sauce looks tight, add 1–2 Tbsp. pasta cooking liquid. (Cream sauces tighten up very quickly as they cool, so it’s better to lean on the saucier side of things.) Stir in reserved lemon juice; season with more salt, if needed.
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